PrissyCook

I guess if you’re house hunting, it’s a pretty hard market out there. I hear there are deals to be had, but because there are so many people looking for a good deal, you have to be super fast to even get a chance. Insert new Alaskan roomies. They’re house hunting like crazy and keep coming up short. So what was intended to be a 4 week partnership has extended longer than expected.

As a result Alaskan mom has started sending care packages with goodies, sweets and trinkets. Every time one shows up on the door step, I eagerly open up the box, inspect the goods, pack away my favorite goodies and creek to the girls: Your mother has earned you one more week.

This week there were several native Alaskan jams in the box. Jams with names like Fireberry and Wild Bush Cranberry.

I’ve used jam before with cupcakes. The method I used was baking the cupcake and then cutting out a piece of the baked cake stuffing it and then covering it back up. This method had me make a thicker cake and layer the jam in the middle.

Topped with an orange zest glaze these puppies were delicious.

I’ve given myself a challenge to make all 175 cupcakes from the Martha Stewart Cupcake book. I love this book!

Jam Tea Cakes

1 cup unsalted butter, room temperature, plus more for tins
3 cups all-purpose flour, plus more for tins
1 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 teaspoons finely grated orange zest
4 eggs, separated, room temperature
1/2 cup milk
1 cup jam

Preheat oven to 350. Spray tins with non stick cooking spray or butter and flour. Whisk together flour, baking powder and salt.

With an electric mixer on medium high speed, cream butter, sugar and zest until pale and fluffy. Add egg yolks one at a time, beating until each is incorporated, scraping down teh sidesof the bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until just combined after each.

In another bowl, with an electric mixer on medium speed, whisk egg whites to soft peaks; gently fold into batter. Spoon 2 T batter into each prepared cup. Make an indentation in the middle of each; fill with 1 T jam. Top with an additional 2 T batter, covering with jam completely.

Bake rotating tins halfway through, until cake tester inserted in center of top layers comes out clean, about 30 minutes. Remove from oven. Run a small offset spatula around the edges and turn out cakes onto wireracks and let cool completely.

Martha Stewart Cupcake Challenge 9/175

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Tags: Alaska, fireberry, glaze, jam, jelly, martha, method, orange, stewart